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These Sweet & Spicy Jalapeño Glazed Roasted Game Hens are, as the name suggests, sweet and spicy, due to the fact that I use the brine from my Candied Jalapeños for the glaze! The Game Hens stay moist and juicy and the skin is crispy with just a little hint of heat!!
I’m delighted to be partnering with NEW PAM® Spray Pump Olive Oil for this post! I have been using PAM cooking sprays for decades and I’m so excited that they have now introduced a non aerosol, Spray Pump Olive Oil! I have bought many pump sprayers for different oils in the past. Every different make and model has been tried from Chef’s stores and online. After a few months I inevitably end up throwing out the sprayers because there is absolutely no way that I have found to properly clean them! You can never get all the grease off of them! PAM Spray Pump has now solved this dilemma for me and I couldn’t be more thrilled! Now all I have to do is rinse the bottle and recycle it!
The other beautiful thing about using PAM Spray Pump, as opposed to oil in a spritzer is that PAM Spray Pump is not oil! It is a cooking spray that has far superior no- stick properties than plain oil!
To get the best price, purchase the PAM at Walmart, which is conveniently located only 10 miles from me!
You can find the New PAM Olive Oil Spray in aisle 17 of the new Walmart Superstore on Bay Point Dr. in Webster, NY.
Earn $1 when you buy one (1) PAM Spray Pump Olive Oil or Canola Oil
I serve these Sweet & Spicy Jalapeño Glazed Roasted Game Hens with a special Spicy Cornbread and Sausage Stuffing. The recipe for that shall follow shortly!! Of course, our favorite stuffing is stuffin’ muffins, so I spray the muffin tins with PAM Spray Pump. It makes for easy cleanup! Let’s face it, who doesn’t like the crispies best?? We used to fight for the crispies when my Mom stuffed a bird!
Look at how beautiful these Sweet & Spicy Jalapeño Glazed Roasted Game Hens are!! Of course they are made so much healthier using PAM Spray Pump as opposed to butter! I can control the amount of fat added to these hens!
If you like the sound of these Sweet & Spicy Jalapeño Glazed Roasted Game Hens, you will also love these Sweet & Spicy Jalapeño Pork Chops! Thanks for stopping by today and checking out the recipe for Sweet & Spicy Jalapeño Glazed Roasted Game Hens! Let me know what you think in the comments below! Enjoy! And have fun cooking!
Sweet & Spicy Jalapeño Glazed Roasted Game Hens
Such a different, easy way to enjoy juicy Cornish Game Hens!
- 4 Cornish Game Hens, about 1 pound per bird
- salt & pepper, about 3 teaspoons, each
- PAM Spray Pump Olive oil cooking spray
- 1/4 cup juice from canned candied jalapeños
- canned jalapeños for garnish
- 1/2 small onion, cut into 8ths or use cornbread stuffing
- 1 stalk celery, sliced or use cornbread stuffing
- 1 small carrot, sliced or use cornbread stuffing
Wash, and thoroughly dry Game Hens with paper towel. Start oven to 350°F.
Spray chicken with a few pumps of PAM Spray Pump Olive Oil cooking spray. Salt and pepper the inside and outside of the bird.
If using stuffing, loosely stuff bird. If not using stuffing, place a few slices of onion, carrot and celery to the cavity.
Place birds in oven for 20 minutes.
Remove from oven and glaze with candied jalapeño juice. Return to oven. Baste about every 10 minutes with juice.
At 50 minutes, increase temperature to 400°F to brown birds, baste again.
Use a thermometer to check that thigh temperature is 180°F. Once temperature is reached, tent with aluminum foil and let rest about 10 minutes.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are I use and enjoy and that I believe would be of value to my readers. Binky’s Culinary Carnival is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Buying through the Amazon links will not increase your cost for the product!
These Spicy Maple Chicken Bites are so easy and delicious, you will love them for both reasons.
I know I have been MIA of late. There is however, a very good reason for that. I have re-posted all 97 posts on this blog in a new format. My son and I have worked on it the entire month of January. I love the look of it and it will dramatically increase our SEO. My intention was to have it running by the first of February. Although it is complete and ready to be moved over to Binky’s Culinary Carnival, as with most large projects there is always a snag. We may have to wait another 5 days.
So, instead of this post being on our shiny new site, it will be on our old site but I knew I had to share these super easy appetizer’s for Super Bowl with you! The best part is that you probably won’t even have to go to the grocery store because you have all of the ingredients!
They have a hint of maple flavor and the jalapenos give them such a nice little kick!
You only need four ingredients for these tender little bites. Namely bacon, pickled jalapenos, chicken breasts and real maple syrup.
Cut the chicken breast into bite-sized cubes. Then season with kosher salt and black pepper.
Place a slice of jalapeno on each chicken breast cube.
Roll each chunk of chicken and jalapeno with a slice of bacon. Most of the pieces I cut of chicken fit in 1/3 of slice of bacon. A few needed 1/2 a slice of bacon. Secure them with a toothpick.
Dip each of the rolls in maple syrup and place on an old baking sheet. A lot of the maple syrup drips off but they still have a lovely hint of the maple flavor. Bake for 25 minutes at 425Â°F then remove them from the other and flip, use a good nonstick baking pan such as this. Bake another 15 to 25 minutes, until chicken is done. (165°F on a thermometer.)
These take about 10 minutes to put together so that you have more time to watch the big game!
Have fun cooking!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are I use and enjoy and that I believe would be of value to my readers. Binky’s Culinary Carnival is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Spicy Maple Bacon Chicken Bites
Easy peasy appetizer for a party.
- 1 large chicken breast , cut into bite sized pieces
- jar pickled jalapeno
- 1/2 c . maple syrup
- 5-6 pieces bacon
- Preheat oven to 350°F.
- Place a slice of jalapeno on top of the each chicken piece.
- Wrap chicken and jalapeno with bacon. Smaller pieces will take 1/3 of a piece. Larger pieces may take 1/2 piece.
- Secure with toothpick.
- Dip bacon chicken bites in maple syrup.
- Place on baking sheet.
- Bake for about 15 min. then carefully flip over.
- Bake another 10-20 minutes until chicken is cooked through and bacon is crispy
Fra Diavolo is one of the tastiest Italian dishes on the planet! I’ve been making this recipe for many years with Shrimp but this Seafood Medley Fra Diavolo with Scallops, Shrimp and Clams make this version extra special!
Steam clams in a large pot with a small amount of water. When they begin to open, keep the lid off and remove individual clams as soon as they open.
Saute’ Shrimp in very hot olive oil. Remove as soon as they begin to turn pink. They don’t have to be totally done because they will cook in the sauce for a few minutes. Remove to a plate to cool.
Saute’ Scallops in the same pan. Add a bit more oil if the pan seems too dry.
Again, cook until just shy of done. 120°F.
Remove scallops to plate.
Lower heat in pan. Saute’ Shallots adding more oil if needed.
When shallots start to brown along the edges, add garlic and cook along for another few minutes
Add the cherry tomatoes and about 2 cups crushed tomatoes.
Add the wine and the spices. and cook along for about half an hour.
The liquid will reduce by about half and the cherry tomatoes will begin to soften.
Meanwhile cook pasta according to package directions. Drain pasta reserving about 1/4 cup of the pasta water.
Add pasta water and pasta to the Fra Diavolo sauce. Mix together.
Garnish with fresh parsley and freshly grated parmesan cheese. Next post look for Spaghetti alla Carbonara!
Seafood Medley Fra Diavolo
Fancy enough for company! Easy enough for any weeknight!
- about 1 dozen whole clams
- 1 Tbsp Extra Virgin Olive Oil (might require a bit more if pan becomes dry)
- 1/2 lb large shrimp , peeled
- 3/4 lb large or bay scallops
- 6 cloves garlic , peeled and minced
- 3 shallots , peeled and chopped
- 35 cherry tomatoes , halved
- 1 3/4 c canned crushed tomatoes
- 1 1/2 c dry white wine
- 1 can minced clams
- 1/2 tsp dried oregano
- 1 Tbsp fresh basil , minced
- 1 Tbsp fresh parsley , minced plus a bit for garnish
- alt and pepper
- 1/2 lb pasta of your choice
- 3/4 tsp dried crushed red pepper flakes
- Freshly grated parmesan cheese for garnish
- In a large pot with a small amount of boiling water, steam clams just until they open. Remove immediately and set aside.
Heat oil over medium heat in a large skillet. Add shrimp and cook, stirring once until just cooked through (pink). About 1-2 minute per side. Transfer to a plate and set aside.
- Add scallops and brown on both sides, about 1.5 minutes per side. Transfer to the plate and set aside.
- Turn pan back down to medium. Add garlic and shallots to skillet and cook until soft, 3-5 minutes.
- Turn heat back up to medium high.
Add wine, cherry tomatoes, canned tomatoes,, basil, parsley and oregano. Season to taste with salt and pepper and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until cherry tomatoes are soft and sauce has thickened, about 20 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water over high heat until just tender, Drain, reserving 1/4 c. pasta water.
- Add parsley, pepper flakes, pasta, pasta water, and seafood to skillet and toss well.
- Serve immediately.
Originally Published 2/6/15